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Old 12-16-2015, 06:51 PM   #1
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Cooking time advice

I am making a stuffed pork loin for Xmas Dinner. For 30 people. I'm going to use 12 pounds of Pork loin cut into 4. Will this even fit in my oven all at once. I have a standard size oven. Also how long to cook it for?

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Old 12-16-2015, 06:56 PM   #2
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Don't put them too close together on one shelf. Better to put two on each of two shelves if they will fit.
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Old 12-16-2015, 07:18 PM   #3
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In addition to what Andy said, I'd also rotate the pans from front to back. Cook it to 145 degrees with a thermometer, and don't over cook.
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Old 12-16-2015, 08:17 PM   #4
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Pork loin is very lean. That can lead to dry meat if they are overcooked.

I recommend three preventative steps:
1. brine the loins overnight then rinse them off and dry them before roasting.
2. 145F is the recommended doneness temp for lean pork. However, you should take the loins out 5-10F before that temp as the interior temperature will continue to rise from carry-over cooking.
3. Let the meat rest, loosely covered for 15-20 minutes so juices can be re-absorbed into the muscle cells resulting in a juicier roast.

While the meat is resting, make a delicious gravy with the pan drippings.
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Old 12-16-2015, 08:41 PM   #5
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Excellent point about brining Andy. Today's lean pork absolutely needs to be brined. The difference is stunning.
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Old 12-17-2015, 09:07 AM   #6
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Don't use regular table salt in the brine.
I recommend Kosher salt.
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Old 12-17-2015, 10:30 AM   #7
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Personally for something like brining, table or kosher salt both work equally well. , IMO.

You just have to get the salt/water ratios right, as they are very different for table vs. kosher salt.
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Old 12-17-2015, 10:31 AM   #8
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Quote:
Originally Posted by schlipfee View Post
I am making a stuffed pork loin for Xmas Dinner.

What is it stuffed with?

This can affect the necessary cooking time...
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Old 12-19-2015, 06:45 PM   #9
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Quote:
Originally Posted by Andy M. View Post
2. 145F is the recommended doneness temp for lean pork. However, you should take the loins out 5-10F before that temp as the interior temperature will continue to rise from carry-over cooking.
Exactly what I was going to point out until I reached reading your post. I did some roast pork a couple weeks ago and for some reason the continued warming increased much more than I expected, and the pork was disappointingly dry. Coincidentally I'm having a roast, stuffed pork chop tonight and I'm definitely removing it at 135F, maybe even 130F.

Quote:
Originally Posted by jennyema View Post
Personally for something like brining, table or kosher salt both work equally well. , IMO.

You just have to get the salt/water ratios right, as they are very different for table vs. kosher salt.
Salt is salt is salt, NaCL, sodium chloride. In solution there is absolutely NO difference in different types of salt, except such as "gourmet" or "specialty" salts which are chosen for their unusual impurities, or flavored salt.

Interestingly (or not, you decide) ALL salt is sea salt! Unless it came in on a meteorite all salt has its ultimate source as an ocean, whether a prehistoric ocean that became folded into the layers of the Earth's crust and mined, or of course what is usually called sea salt which is evaporated salt water from an ocean.

But admittedly I'm being picky, picky. "Sea salt" usually refers to salt made by filling a basin from the ocean, then closing the channel and waiting until the sun evaporates the water.

I have a conundrum regarding salt from dry lakes such as found in Death Valley and similar dry lakes in the Owens Valley and other locales. I suspect it is geologic salt eroded from the mountains around the valley enclosing the lake that was dissolved by rain and snow melt and eventually deposited in a basin with no outlets.

Quote:
Originally Posted by jennyema View Post
What is it stuffed with?

This can affect the necessary cooking time...
I'm wondering the same myself. My tonight's pork chop is stuffed... I think I'll stick the thermometer in the meat and cook as I described above.

If you wish to be doubly careful you could possibly nuke the stuffing to 145F, which is the FDA's generally accepted food serving safety standard. However, actual food safety in the real world depends not only on temperature but time at that temperature too.

For example, I use my Sous Vide ("water oven") to cook steaks to a done temperature of 120F, way below the 145F, but the cooking cycle is 3-4 hours, and temperature over time kills bacteria as well as a short exposure to 145F.
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Old 12-19-2015, 08:57 PM   #10
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Quote:
Originally Posted by Greg Who Cooks View Post
Salt is salt is salt, NaCL, sodium chloride. In solution there is absolutely NO difference in different types of salt, except such as "gourmet" or "specialty" salts which are chosen for their unusual impurities, or flavored salt.
I think you missed the point Jenny was making about any salt for brining. Different salts simply measure differently. A brine recipe with the right ratio of a specific salt to water is crucial.
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